Technically, around dinnertime we were eating cheese alligator crackers, apricots and granola bars in the car. But the last recognizable meal was a last-minute scramble to use up any remaining perishables before we got outta Dodge – and that was a bag of mushrooms, the last of A’s spinach, and some eggs and toast.
It’s exactly what it looks like – a poached egg on toast, eggs from the lamb and goat stand at the Crossroads market – their eggs are so enormous that an egg carton doesn’t accommodate them, and they need to strap an elastic band around the lot to keep it closed.
The mushrooms were sautéed in a little canola oil and butter until they started to turn golden, then pushed aside and the still-damp spinach torn into the pan with a crushed clove of garlic. Yum.